Sustainability

TRU Food Services is focused on reducing the environmental impact of all its operations and partners, working closely with the TRU Sustainability Office on several initiatives. Here are some of the ways we make our campus greener:

Waste minimization and recycling

All of our organic food waste is composted from each location

We ensure that all of our packaging and materials are properly recycled

All of our food waste is measured and tracked to provide data to assist in reducing future waste

Zero-waste stations can be found at all our locations to promote proper waste disposal

100 percent of our fryer oil is recycled

Our napkins are biodegradable and made from 100 percent recycled content

Our to-go cutlery is made from 68 percent renewable materials

Our to-go packaging is either 100 percent recyclable or biodegradable

Jan 22, 2018 we went strawless in the Den

Fall 2018 remove plastic straws from retail locations and catering

TRU Fill it Forward

Energy savings and efficient operations

The hot water used in our kitchen is supplied by a solar hot water system on the roof of the Campus Activity Centre

Our kitchen uses a state-of-the-art ventilation demand system to reduce heated air escaping through the exhaust fans when not in use

Plugged-in equipment is unplugged if not in use

Lights are turned off in locations when they are not in use

Many of the vending machines on campus are motion-censored so the mechanical components and lights only work when people are near the machine

Local suppliers and responsible sourcing

We source food from local farmers, growers and distributors when possible